Pat LaFrieda's Recipe For Pork Meatballs With Toasted Pignoli

September 30, 2014 10:00 AM
Pat LaFrieda's Recipe For Pork Meatballs With Toasted Pignoli

" Photo Courtesy of Simon & Schuster

Pat LaFrieda’s first introduction to the meat world was in the summer of 1981, when he was just ten years old and learning the tricks of the trade at his father’s butchering business. Thirty years later, Pat, his father, and cousin own and operate New York City’s most prestigious and valued meatpacking facility. Pat LaFrieda Meat Purveyors supplies the finest restaurants in New York City, Philadelphia, DC, Las Vegas, Miami, Chicago, and more. More information can be found at His new book from sister company Simon & Schuster, Meat: Everything You Need to Know, is available now wherever books are sold.

For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, Pat presents the ultimate book of everything meat "

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